Pumpkin vegetables with chicken

Name: Pumpkin vegetables with chicken
Cook time: 45 min
Total time: 45 min
Yield: 3
Ingredients: 500 g Potatoes; 7-10 Tbsp salt, pepper; 1.2 kg Pumpkin (e.g. nutmeg pumpkin); 2 Spring onions; 1 small apple; 4 Chicken fillets (approx. 125 g each); 3 TABLESPOONS Oil; 3 TABLESPOONS Asian sauce sweet-sour (bottle); 1 TABLESPOON Vinegar (e.g. white balsamic vinegar)

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 3

500 g Potatoes
7-10 Tbsp salt, pepper
1.2 kg Pumpkin (e.g. nutmeg pumpkin)
2 Spring onions
1 small apple
4 Chicken fillets (approx. 125 g each)
3 TABLESPOONS Oil
3 TABLESPOONS Asian sauce sweet-sour (bottle)
1 TABLESPOON Vinegar (e.g. white balsamic vinegar)

Directions

1
Peel and wash the potatoes and cut them lengthwise into halves or quarters. Cover and cook in salt water for about 15 minutes. Pour off
2
Halve the pumpkin, remove seeds, cut into slices and peel. Cut the flesh into pieces. Clean and wash spring onions, peel apple. Cut both into pieces
3
Wash the fillets, dab dry and cut in half. Heat 1 tablespoon of oil in a wide saucepan or a casserole. Brown the fillets in it all around for 5-6 minutes. Season, remove
4
Heat 2 tablespoons of oil in the frying fat. Fry the potatoes and vegetables for approx. 10 minutes, turning them more often. Fry the apple for about 5 minutes. Season with salt and asia sauce
5
Add 200 ml water. Place the meat on the vegetables and let it simmer for about 5 minutes. Season vegetables with salt, pepper and vinegar. Sideboards